Best Chicken Lazone Recipes

QUICK AND EASY CHICKEN LAZONE

Steps:

• Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.
• Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir until browned on all sides, 4 to 5 minutes. Remove cooked chicken strips from skillet and set aside.
• Keep skillet on medium heat and pour in heavy whipping cream to deglaze skillet, scraping up all brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Add chicken back to skillet and heat until chicken is warmed thoroughly. Season with salt.

CHICKEN LAZONE

Steps:

• Combine the seasonings and coat chicken breasts.
• In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
• Pour the cream into the skillet and lower the heat.
• Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
• When butter is melted place chicken breasts on four plates and top with the sauce.

CHICKEN LAZONE

Steps:

• Combine garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside 2 teaspoons of spice mixture. Sprinkle remaining seasoning evenly over both sides of each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken breasts and cook until the internal temperature of the chicken breast is 165 degrees F (74 degrees C), about 4 minutes per side. Transfer chicken to a plate and cover with foil. Wipe skillet clean.
• Reduce heat to medium-low and melt butter in the same skillet. Stir in reserved spice mixture. Stir in heavy cream in two additions. Allow to thicken slightly, about 3 minutes,
• Serve chicken with the cream sauce drizzled on top.

CHICKEN LAZONE

Steps:

• Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
• In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
• Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

CHICKEN LAZONE

Steps:

• Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

SPICY CHICKEN LAZONE RECIPE - (4.5/5)

Steps:

• Combine chili powder, onion powder, garlic powder, black pepper, cayenne pepper, and salt in a small bowl. Sprinkle over one side of the chicken. In large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken tenders, seasoned side down. Sprinkle remaining seasoning over chicken and cook until done, turning once, about 5 minutes. Add the cream and remaining 2 tablespoons butter to the skillet. Reduce heat to medium and simmer until the sauce thickens. Serve chicken and sauce over angel hair pasta, egg noodles, or mashed potatoes, if desired. ((Shown also is my Sweet Corn Pudding here: http://www.keyingredient.com/recipes/1084095032/sweet-corn-pudding/ ))

CHICKEN LAZONE

Steps:

• 1. Note: The original recipe calls for 4 chicken breasts. I find that the chicken breasts I buy these days are just HUGE, so I buy the 3 pack and cut them into halves. If your chicken breasts are smaller you could use 4 whole.
• 2. Note: Depending on your preferences you may want to double the seasonings. I find that I need to double it to completely coat the chicken breasts the way I want them. (The seasoning also flavors the sauce, and it comes out just right)
• 3. In a small bowl, combine the first 4 ingredients; coat chicken breasts with the seasoning.
• 4. Melt 2 TBS. butter in a large skillet and cook the chicken breasts over medium about 7 to 8 minutes, turning them once.
• 5. Pour the cream into the pan and lower the heat; simmer for several minutes, stirring until the sauce thickens, then fold in the remaining 2 TBS butter.
• 6. When the butter is melted, transfer the chicken breasts to plates and top with sauce.

CHICKEN LAZONE RECIPE - (4.6/5)

Steps:

• Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

BRENNAN'S NEW ORLEANS CHICKEN LAZONE - FOODGASM RECIPES

Steps:

• Combine the seasonings and coat chicken breasts.
• In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
• Pour the cream into the skillet and lower the heat.
• Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
• When butter is melted place chicken breasts on four plates and top with the sauce.

ONE-SKILLET CREAMY CHICKEN LAZONE RECIPE | LITTLE SPICE JAR

Steps:

• DREDGE: In a small bowl, combine the garlic powder, creole seasoning, and pepper. Sprinkle both sides of the chicken with the seasonings. Place the flour in a shallow baking dish along with a small pinch of salt. Shake the bowl or whisk to combine. Coat each piece of chicken in the flour; set chicken aside on a plate while you dredge the remaining pieces.
• COOK: Place a large skillet over medium-high heat. Add 1 tablespoon of butter and oil to a skillet. Once the pan is hot and the butter has melted, add the chicken and cook about 4-5 minutes per side depending on the thickness of the chicken until golden and cooked through and registers 165ºF on a meat thermometer. Take the chicken out of the pan, place it on a plate, and set it aside for now.
• SAUCE: Add the remaining tablespoon of butter to the skillet and allow it to melt. Pour in the half and half and scrape using a wooden spoon to loosen anything that might be stuck to the pan. Add all the remaining seasonings (except the parsley) to the skillet and whisk until the sauce is smooth. Allow the sauce to heat through for 1 minute (or until it comes to a simmer.) Taste and adjust with salt and pepper as desired. Let the chicken cook in the sauce for 1-2 minutes on the low setting. This will help thicken the sauce a bit further. Serve topped with parsley over spaghetti, rice, caulirice, or with fresh bread!

5-INGREDIENT CHICKEN LAZONE

Steps:

• In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.
• In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.
• In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.
• In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.
• In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.
• In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.

CHICKEN LAZONE WITH MUSHROOMS

Steps:

• 1.Saute the mushrooms,onions and garlic in the 2 TBSP of coconut oil until tender
• 2.Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
• 3.In large saute pan, melt ¼ cup of coconut oil over medium-high heat. Cook the chicken tenders for about 8 minutes or until done.
• 5.Pour the cream into the skillet.
• 6.Lower heat and simmer until the sauce thickens, about 5-7 minutes.
• 7.Serve chicken and sauce over quinoa or pasta

CHICKEN LAZONE WITH MUSHROOMS

Steps:

• Saute the mushrooms,onions and garlic in the 2 TBSP of coconut oil until tender
• Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
• In large saute pan, melt 1/4 cup of coconut oil over medium-high heat. Cook the chicken tenders for about 8 minutes or until done.
• Mix the corn starch or flour with cold milk in a bowl.
• Pour the milk mixture into the skillet.
• Lower heat and simmer until the sauce thickens, about 5-7 minutes.
• Serve chicken and sauce over quinoa or pasta